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Salmon Cakes over Spring Salad
with radishes / cucumbers / rye croutons

Active: 35 minTotal: 35 min

This fresh salad is packed with some of our favorite seasonal ingredients and topped with a pan-seared salmon cake with capers.

Ingredients

Servings:
4
Metric
Thousand Island Dressing:
  • Garlic - 1 clove, chopped
  • Mayonnaise - 1/3 cup
  • Ketchup - 1 1/2 Tbsp
  • Sweet pickle relish - 2 tsp
  • Lemon juice - 1/2 tsp
  • Paprika - 1/4 tsp
Salmon Cakes:
  • Salmon - 1 lb
  • Capers - 2 Tbsp, drained and chopped
  • Panko breadcrumbs - 1/2 cup
  • Eggs - 1
  • Mustard, Dijon - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 2 Tbsp
Spring Salad with Radishes and Cucumbers:
  • Bread, rye - 4 slices, cubed (sub any sandwich bread)
  • Radishes - 8, halved and sliced (sub snap peas or snow peas, thinly sliced)
  • Cucumbers - 8 oz, halved and sliced
  • Lettuce, butter - 8 oz, torn (sub romaine)
  • Peas, frozen - 1 cup
  • Butter - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make dressing - (Skip if dressing was made ahead for Monday.) Chop garlic. Combine garlic, mayonnaise, ketchup, pickle relish, lemon juice, and paprika. Season with some salt and pepper. (Can be done up to 5 days ahead)
  2. Bread - Slice bread into cubes. (Can be done up to 2 days ahead)
  3. Salmon - Rinse and pat dry. Use a knife to chop up the salmon meat. (Can be done 1 day ahead)
  4. Make salmon cakes - Drain and chop capers. Combine salmon, panko, egg, capers, mustard, salt, and pepper in a bowl. Form into 3/4” / 2 cm thick patties (1 patty / serving). (Can be done 1 day ahead)
  5. Radishes / Cucumbers / Lettuce - Prep as directed.
  6. Peas - Defrost peas in the microwave or by running them under warm water.

Make

  1. Heat a large skillet or non-stick pan over medium heat. Add butter and then bread cubes to melted butter. Cook, flipping the bread every few minutes with a spatula, until crisp, 5 to 6 minutes. Season with some salt and pepper. Set croutons aside.
  2. Return pan to medium-high heat and add oil. Add salmon patties to heated oil. Sear on each side for 2 to 3 minutes. Lower heat to medium, cover pan with a lid or foil, and cook for another 2 minutes.
  3. If the dressing was made ahead, give it a stir. If it is too thick to easily pour, you can thin it out with some water.
  4. Assemble salads by creating a bed of lettuce. Top with radishes, cucumbers, peas, and croutons. Top each salad with a salmon cake. Finish with dressing at the table. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (51)
Gluten-free (2)
Paleo (8)
Vegetarian (14)

41 reviews

Delicious! If you make the fritter patties in advance, this meal takes no time to put together. I was a bit leery about making this because I thought it might not be filling enough. But it was very satisfying.

By: Judy
Posted: Mar 18, 2019
Diet: Vegetarian
0 Helpful

I loved the dressing. I used canned salmon because that's what I had.

By: Rachel
Posted: Mar 18, 2019
Diet: Original
0 Helpful

Pretty rich but very tasty! Was unsure on how big/small to chop the salmon. Did 1cm chunks and it worked out fine? Also don’t microwave to reheat these! They become a little weird and spongy.

By: Sophie
Posted: Mar 18, 2019
Diet: Original
0 Helpful

Beyond easy to put together and a super satisfying dinner salad!

By: Tessa
Posted: Mar 18, 2019
Diet: Original
0 Helpful

This goes on the list of things I never would have made or eaten without it showing up in my CookSmarts menu. And we loved it! All the flavors went so well together.

By: Michelle
Posted: Mar 17, 2019
Diet: Original
0 Helpful